Preheat Oven & Prepare Pan:

• Preheat the oven to 325°F (165°C).
• Grease or line a muffin tin with cupcake liners (12-count).

Make the Pineapple Topping:

• In a small saucepan, melt the butter over medium heat.
• Stir in the brown sugar and cook for 2-3 minutes until it starts to bubble.
• Add the pineapple and vanilla extract, and cook for another 3-4 minutes, stirring occasionally, until the pineapple is tender and caramelized.
• Stir in the heavy cream and cook for another minute. Remove from heat and set aside to cool.

Make the Cheesecake Base:

• In a small bowl, combine the graham cracker crumbs and granulated sugar.
• Add the melted butter and stir until well combined.
• Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form a crust. Bake for 5 minutes and remove from the oven.

Make the Cheesecake Filling:

• In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
• Add the eggs, one at a time, beating well after each addition.
• Stir in vanilla extract, sour cream, and flour until combined.
• Spoon the cheesecake mixture over the graham cracker crust in each muffin cup, filling them about 2/3 full.

Assemble the Mini Cheesecakes:

• Spoon a small amount of the pineapple topping onto the center of each cheesecake, pressing it gently into the batter.
• Bake for 20-25 minutes or until the cheesecakes are set and lightly golden on top. Let them cool completely in the pan.

Chill and Serve:

• Refrigerate the cheesecakes for at least 2 hours or overnight to allow them to set.
• Before serving, carefully remove the cheesecakes from the muffin tin and transfer to serving plates.

Optional Garnish:

• Garnish with whipped cream or extra pineapple slices for an extra touch of elegance.